Kitchen Kapers

There are few foods I enjoy more than cheese. I’ve always loved dairy, but cheese has always been one of my favorite things to eat, whether used as an ingredient in a dish I’m making or just for a snack. I love all types of cheese too; everything from Blue to Mascarpone, but one of my favorite cheeses for snacking is ricotta cheese. I’ll spread it on warm toasted bread, or add some fresh chopped pineapple too it and eat it like cottage cheese. Of course, good ricotta can sometimes be hard to find. So for those of you who aren’t lucky enough to have an Italian market near you, I thought I would make up a homemade batch and teach you how. Making ricotta is not nearly as hard as one might think, so don’t be panicked if you’ve never made cheese before. Just follow the recipe below.

Easy Homemade Ricotta

Ingredients:
1 gallon whole milk
1 quart buttermilk

Directions:

1. Prepare the sieve or colander. Choose one with a wide surface area, like the Oxo Convertible Colander so the curds will drain and cool more quickly. Rinse a large piece of cheesecloth or butter muslin with cold water, then fold it so that it is 6 or more layers thick, and arrange it in the sieve, or colander placed in the sink.
   
2. Pour the milk and buttermilk into a large, nonreactive 8 quart stockpot.
   
3. Transfer the pot to the stove and heat on high, stirring frequently with a rubber spatula, making sure to scrape the entire bottom of the pan to prevent the mixture from scorching.
   
   
4. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to form. At this point you may even hear some strange popping noises, this is actually the sound of the curds forming. They will rise and clump on the surface. When the curds begin to form, gently scrape the bottom of the pan with the spatula to release any that might be stuck to the bottom.
   
   
5. When the mixture reaches 175 to 180 degrees F, the curds and whey will begin to separate. The whey will look like cloudy water underneath the sheet of thick white curds which forms on the surface. Immediately remove the pan from the heat.
   
   
6. Working from the side of the pan, gently ladle the whey into the prepared sieve. Be sure to go slowly so as not to break up the curds too much.
   
   Then, ladle the curds into the sieve, lifting the sides of the cloth to help the liquid drain. Do not press on the curds.
   
   
7. When the draining starts to slow, gather the edges of the cloth, tie them up, and hang the ball from the faucet. Drain until the dripping stops, about 15 minutes, or longer if you prefer a drier ricotta.
   
   
8. Untie the ball and transfer the ricotta into airtight containers. Refrigerate the containers and use within 1 week.
   

Today is Mardi Gras, aka Fat Tuesday, and revelers from New Orleans to Venice are enjoying the last taste of the sweet life they’ll have before the beginning of the Lenten fast. Usually I try to make beignets this time of year, to celebrate Big Easy style, but I’ve started my fast a little early and am currently on day 15 of No Sweets. It’s definitely been harder than I thought it would be. I have a wicked sweet tooth, and when confronted by all of the delectable treats that the blogosphere has recently posted, it has definitely become a test of my will. But I’m determined. Of course, since I gave up sweets, I’m encouraging everyone around me to “have my share.” This year I wanted to try my hand at King Cake, so instead, I’m urging you to! This recipe comes from Emeril’s own collection, so have at it, and be sure to comment and let me know how absolutely delicious it was!

Emeril’s King Cake Recipe
Ingredients:

• 2 envelopes active dry yeast
• 1/2 cup granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted
• 1/2 cup warm milk (about 110°F)
• 5 large egg yolks, at room temperature
• 4 1/2 cups bleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1 teaspoon vegetable oil
• 1 pound cream cheese, at room temperature
• 4 cups confectioner’s sugar
• 1 plastic king cake baby or a pecan half
• 5 tablespoons milk, at room temperature
• 3 tablespoons fresh lemon juice
• Purple-, green-, and gold-tinted sugar sprinkles

Directions for Bread:

• Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute.
• With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated.
• Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
• Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
• In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner’s sugar. Blend by hand or with an electric mixer on low speed. Set aside.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
• Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together.
• Shape the dough into a cylinder and place it on the prepared baking sheet seam side down.
• Shape the dough into a ring and pinch the ends together so there isn’t a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
• Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
• Preheat the oven to 350°F.
• Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Directions for Icing:

• Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner’s sugar in medium-size mixing bowl. Stir to blend well.
• With a rubber spatula, spread the icing evenly over the top of the cake.
• Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings

Success! I’m happy to report that the sweet potato pie was a big hit. Everybody raved about it including my Aunt, who doesn’t really like sweet potatoes, but tried it anyway. Although, I did have some initial doubts while I was making it: the potatoes seemed lumpy, the filling was bright orange, and crust looked like it was browning a little too quickly. But overall, the pie was wonderful. The filling tasted great. It was wonderfully fresh, and much better than anything you could buy at a store, and it actually tasted like sweet potato and not pumpkin. I would definitely make this again. Also this was the first time I’d ever baked in a glass pie plate, and I have to say, I’m impressed. It really did a great job of evenly heating the crust, and made it easier to see how thoroughly the crust was baking. I highly recommend getting a glass pie plate for your next pie adventure!

Horror of horrors! I just got off the phone with my Mom and she told me no one is baking a pie for Thanksgiving this year! Since I’m crazy and craving some seriously good sweet potato pie, I’ve decided to take it upon myself to make it. Now, I should warn you. I’ve never made a sweet potato pie. And I’m not going to lie, normally I buy frozen pie crusts, because patience is a virtue I don’t always have, but this year I want the real deal. No substitutions. So I’m going to attempt to make a pie. From scratch. And not just any pie, but the best sweet potato pie ever. I’m not going into this blind by the way. I fully realize that what I’m attempting to do could be considered utter lunacy, seeing as I have exactly 1.5 days to do this, but why not tempt fate, right? So I’ve got my pie plate ready, and as far as the recipe goes, I’m using a friend’s recipe for the pie crust, which I have been forbidden to share. And I’m going to use the filling recipe I found on our website from All Clad. I’ll be sure to post my family’s review of the pie after Thanksgiving. Wish me luck!

Sweet Potato Pie
Ingredients:
1 10 inch-prebaked piecrust, or pie crust recipe of your choosing.
2 tablespoons plus 4 tablespoons unsalted butter
1/2 cup plus 3 cups whole pecans
1/2 cup plus 1/3 cup plus 3/4 cup dark brown sugar
1 cup mashed sweet potatoes
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup Half & Half
2 eggs beaten
3 tablespoons dark corn syrup
5 tablespoons heavy cream

Directions:

• Prepare the pre-baked piecrust. Make a praline layer by melting 2 tablespoons of butter in an All-Clad 1.5-quart Saucepan. Add 1/2 cup of pecans and 1/2 cup of brown sugar and cook this mixture for 2-3 minutes stirring constantly. Pour this mixture into the piecrust and spread evenly.
• Preheat the oven to 350 degrees. Combine the mashed sweet potatoes, 1/3-cup brown sugar, ginger, cinnamon, salt, Half & Half and eggs in a medium size bowl and whisk until well blended.
• Pour this custard mixture over the praline layer and bake for 18 minutes turning the pie once or twice to ensure even cooking.
• In the meantime, prepare the topping by combining 4 tablespoons of butter, corn syrup, heavy cream, 3/4 cup of brown sugar and 3 cups of pecans in an All-Clad 4-quart Saucepan. Simmer this mixture slowly while stirring constantly, approximately 5-7 minutes or until thick and bubbly.
• Remove the pie from the oven; spread the topping mixture evenly over the pie and bake for 12 more minutes until done. Let cool for 1 hour before serving.

Makes 6 to 8 servings.

I think New Jersey may be deciding to cut autumn short this year. The weather here has been pretty crazy lately. This month we were hit with two nor’easters, which actually dropped snow on the northern part of the state. I actually like living in a state that gets all four seasons, so an abrupt leap into winter is not something I really enjoy. I’ve never been a big fan of rainy/cold weather, and will do whatever possible to stay warm, including consuming as much soup as humanly possible for the duration of the freezing season. My pursuit of heat usually includes a variety of foods that have a lot of spicy and flavorful warmth, like a good steaming bowl of Mulligatawny soup. The rich, layered and complex flavors of the soup make it an interesting change of pace, and when spooned over rice, it makes a hearty and filling dinner.

This recipe is courtesy of The Big Book of Soups and Stews by Maryana Vollstedt

Mulligatawny Soup

This famous Indian soup was originally developed by cooks who served in English homes during the colonization of India in the 18th century. It is based on chicken and vegetables cooked in a rich stock seasoned with curry and other seasonings. Sautéing the curry for a short period eliminates the raw taste and sweetens the spice. This version includes garbanzo beans and shredded coconut. For a heartier soup, serve it over a mound of cooked white rice.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 tablespoon butter or margarine
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 clove garlic, minced
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped, peeled turnip
• 1 Granny Smith apple, unpeeled, chopped
• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• Freshly ground pepper to taste
• 6 cups chicken stock or broth
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 2 cups cubed cooked chicken
• 1 can (15 ounces) garbanzo beans, drained and rinsed
• Shredded coconut for topping

Directions:

1. In a large soup pot over medium heat, warm oil and butter. Add carrots and sauté for 2 minutes. Add remaining vegetables and apple and sauté until tender, about 10 minutes longer. Add seasonings and stir for 1 minute. Add stock and bring to a boil.
2. In a small bowl or cup, mix cornstarch and water. Add to soup and stir until thickened, about 2 minutes. Add chicken. Purée beans with 1 cup stock from soup in a food processor. Add to soup pot and mix well. Reduce heat to medium-low and simmer, uncovered, until flavors are blended, about 10 minutes. Ladle into bowls over a mound of rice, if desired, and sprinkle with coconut.

Serves 6

Summer in New Jersey had a slow start this year, but our backyard garden has finally taken off. My Dad is the expert gardener in our family and I’ve always been interested in plants and gardening, so I’ve learned a lot from him. The little patch of garden that he plants every year, seems to turn out more and more veggies. So, we usually end up with an abundance of fresh produce, and give some of our harvest away to family, friends, and neighbors. But what if you have even more to give, and no one to give it to? Since I’m sure there are others out there who might have the same conundrum, I thought I’d share some info about a local program being run by Philabundance, Philadelphia’s largest local hunger relief organization. Philabundance’s new program, Share the Harvest, gives local home gardeners the opportunity to donate any surplus produce from their gardens to the fight against hunger. I think this is a brilliant idea. It’s a great way to share the fruits of your labor and give back to the community. If you aren’t in the Philadelphia metro area, check with your local food banks to see if they accept fresh produce or if there is a similar program in your area.

For those of you who are local, you can donate part of your garden harvest at the following locations every Saturday from July 18 through September 26, from 10 a.m. to noon.

Bucks County
Carousel Gardens
591 Durham Rd
Newtown, PA
P: 215-598-0202

Chester County
Gardner’s Landscape Nursery
535 E. Uwchlan Avenue
Chester Springs, PA
610-363-5455

Delaware County
Rose Tree Park
1971 N. Providence Rd.
Media, PA
P: 484-494-4988

Linvilla Orchards
137 W. Knowlton Road
Media, PA 19063
P: 610-876-7116

Montgomery County
St. Asaphs
27 Conshohocken State Rd.
Bala Cynwyd, PA

Smith & Hawken
1225 Montrose Avenue
Bryn Mawr, PA
P: 610-526-9314

Albrecht’s Garden Center Nursery
650 Montgomery Ave
Narberth, PA
610-664-4300

Philadelphia County
Laurel Hill Gardens
8125 Germantown Ave.
Chestnut Hill, PA
P: 215-247-9490

Camden County
Springdale Farms
1638 S. Springdale Rd.
Cherry Hill, NJ
P: 856-424-8674

Being raised in a house that didn’t have cable television, Saturday afternoons at home usually meant that my mother was enjoying some PBS and its cooking shows. Always on the lookout for new ideas in the kitchen, my Mom watched every cooking show that PBS would air and we would often watch them together. Of course, some of our favorites were those led by the grand dame of cooking television, Julia Child. Julia’s ebullient nature could light up the imagination of any inspiring chef, including even my own young mind.

So, naturally, you can imagine my excitement over the new movie, Julie & Julia. When I first heard of Julie Powell’s idea to cook her way through the recipes of Mastering the Art of French Cooking it seemed pretty ridiculous to me. I remember reading about her project/blog when it first started gaining publicity and in all honesty I thought she had to be mad to take on such a project. The cookbook is massive, and while it’s not impossible to cook everything in the book, Julie gave herself the deadline of one year. But as the movie shows (and the blog did too) she finished the project and met her deadline. Of course I’ve read about her publishing her book and now have seen the movie, and I have to say, I was much more impressed with the movie than I thought I’d be. Seeing the food alone was worth the price of the admission ticket. (Hint: Don’t go on an empty stomach!) I think the only thing I lusted after more than the food was all of the beautiful cookware!!! A kitchen filled with cooking gadgets and gorgeous copper Mauviel cookware is every cook’s dream! Of course I also loved the abundance of Le Creuset cookware that was in the movie. This I thought was especially endearing thanks to the visuals of Julie leaning over her dutch oven seamlessly fading into Julia lingering over her favorite pot.

So overall, I have to say this movie was a cook’s delight. It had food that was to die for, cookware that had me swooning, and best of all it brought Julia back to life, if just for a few hours. She was giggling, and laughing, and doing what she did best, reminding us all that we can cook and that we can do it well. I think I’ll go home and make some Boeuf Bourguignon for dinner tonight. Bon Appetit!

I grew up in the kitchen. As I mentioned before, it was (and still is) the center of my parents’ home. That being said, it shouldn’t surprise you when I say that for me, cooking is intuitive. My Mom rarely follows recipes (unless she’s trying something new, but even then she’ll often elaborate), so when I was learning to cook, I was never really taught a “recipe” per se for a dish. I was taught to cook by taste and feel. A handful of this, a sprinkle of that. Cook it until “it’s done.” This was frustrating for me at times when I was younger, because my creations wouldn’t turn out as good as Mom’s, but over the years I’ve come to understand these seemingly obtuse terms. Of course, I didn’t realize that until I started to give recipes to my friends that had the same loose measurements and straightforward directions. Now I tend to cook by feel more frequently than I use recipes. Once you get used to it, it’s just easier, and if you have any kind of basic cooking knowledge and a knowledge of what you like, then you’re even better off. And it may not be as hard to be an intuitive cook as you might think. (Don’t roll your eyes, just pay attention…)

To teach you my methodology behind being an intuitive cook, I’m going to teach you how to make a dish, the way I was taught, sans recipe.

What’s the dish? Pasta with a Quick “No-Cook” Sauce.
What are some of the basics that you’ll need? Pasta, two medium tomatoes, olive oil, garlic, basil, salt and pepper.
That’s it? That’s it.

To make this easy, we’ll make this so that it serves 2 people. Now, I know that a pound of pasta serves four people, so I’m going to use half of what’s in the box (or bag) as dried pasta is usually sold in one pound boxes or bags.

Put a pot of water on to boil. You need to have enough water in the pot so the pasta can float around and cook evenly without sticking to each other. While the water is coming to a boil, ready the rest of your ingredients.

Dice up your two medium sized tomatoes and transfer them to a large bowl. Pass a clove of garlic through a press and right into the tomato bowl. Use scissors to cut up three to four fresh basil leaves and add them to the tomato bowl. (You can add more or less depending on how much you like basil, or you can leave it out all together.) Season the contents of the bowl with salt and pepper to your own taste. Then drizzle lightly with olive oil and toss to coat. Set aside while the water comes to a boil.

Once the water is boiling, add the pasta and cook according to the instructions on the box. Once the pasta is cooked, drain it and transfer it back into the hot pot. Add the contents of the tomato bowl to the hot pot and toss well to evenly distribute the ingredients. The hot pasta will help warm up the tomatoes a bit and help bring all the flavors together. Split the pasta between two bowls and serve. Feel free to garnish with a few basil leaves or freshly grated Parmigiano-Reggiano cheese and enjoy your “No recipe” meal.

Tomorrow is Cinco de Mayo, and I’ve been on the hunt for something yummy to bring to a friend’s potluck. Flipping through our cookbooks I came across a tasty sounding salsa recipe that I thought would go great with a few cervezas.

This recipe comes from Diane Morgan’s Delicious Dips cookbook from Chronicle Books.

Fire-Roasted Corn and Sweet Red Pepper Salsa

Ingredients:

• 3 ears fresh corn, husks on
• Vegetable oil for brushing
• Kosher salt
• Freshly ground black pepper
• 1 red bell pepper, seeded, deribbed, and cut into 1/4-inch dice
• 4 green onions, including green tops, cut into 1/4-inch dice
• 4 canned chipotle chiles in adobo sauce, minced, plus 1 tablespoon of the adobo sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar

Directions:

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high.
2. Pull back the husk from each ear of corn without actually removing it. Remove the silk, and then brush each ear of corn lightly with oil. Sprinkle the corn lightly with salt and pepper. Re-cover the corn with the husk, and then twist the husks at the top to close.
3. When the grill is hot, arrange the corn on the grill grate directly over the fire. Cover the grill and cook the corn on one side, about 5 minutes. Turn the corn and cover the grill again. Give the corn one more turn and continue grilling just until the corn begins picking up color without blackening, about 2 minutes longer. Remove the corn from the grill.
4. When the corn is cool enough to handle, remove the husks. Working with 1 ear at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter-turn after each cut. Discard the cobs and scoop the kernels into a large bowl. Add the bell pepper, green onions, chiles, adobo sauce, lime juice, sugar, and 1/2 teaspoon salt. Stir gently to combine. Transfer to a serving bowl and serve immediately.

Makes about 3 cups.

It’s St. Patrick’s Day, and while some of my friends like to celebrate with green beer and corned beef and cabbage, I’ve never been a big fan of either. So instead, I decided to bake up some Irish Soda Bread. But what is Irish Soda Bread exactly? There’s a lot of debate as to the difference between true, genuine Irish Soda Bread and what I like to call Irish-American Soda Bread. If you take a look at the recipes, you’ll notice that even though they do have some similar ingredients, they have quite a few that are different as well. But I love them both equally for different reasons, so I thought, why not reconcile them for the holiday? And don’t be discouraged by the thought of having to bake up a bread the day of a celebration! These breads go together quickly, and are a snap to make.

Old World Soda Bread and New World Soda Bread

Old World Soda Bread

This bread is the traditional (from Ireland) original. It’s a nice rustic bread with great flavor and an awesome crust. It’s a versatile bread and it can go with a variety of dishes (even corned beef and cabbage) and is also great as toast.

3 1/2 cups all purpose flour (you can also use whole wheat flour, if you prefer.)
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk

Preheat your oven to 425°F. Lightly dust a baking sheet with flour and set it aside. In a mixing bowl, combine the flour, baking soda and salt. Add the buttermilk and mix until the dough begins to form moist clumps. Gather dough into ball and transfer it to a lightly floured work surface. Knead the dough just until it holds together, about 1 minute. Shape the dough into a 6 inch round. Transfer it to the baking sheet and using a sharp knife, cut a 1 inch deep X across the top of the dough. Transfer to the oven to bake for about 35 minutes, or until the bread is golden brown and sounds hollow when tapped on bottom. Remove it from the oven and transfer it to a wire rack to cool completely.

New World Soda Bread

This is more akin to the raisin-studded slightly sweet breads that Americans refer to as Irish Soda Bread. This is great with a bit of fresh butter slathered on top!

2 cups all purpose flour
2 cups whole wheat flour
1/2 cup sugar
2 tsps baking soda
1 tsp salt
4 Tbsps butter, chilled
1 cup raisins
1 1/2 cups plain yogurt or buttermilk (I used yogurt.)

Preheat your oven to 350°F. Lightly brush a baking sheet with butter or spray with cooking spray and set aside. In a mixing bowl combine the flours, sugar, baking soda and salt. Cut in the chilled butter until it forms pea sized clumps. Gently fold in the raisins and the yogurt or buttermilk. Transfer the dough to a lightly floured work surface and knead for 1 minute. Shape the dough into a flat disk and cut an X shape into the top of it. Arrange the dough on the baking sheet and transfer to the oven to bake for 45-50 minutes. Remove it from the oven and transfer to a wire rack to cool completely.